Being paleo, grain free, or dairy free doesn’t mean you have to miss out on holiday treats. These Paleo Gingerbread Brownies are full of delicious spice flavors and are made with coconut flour. They’re prefect for Christmas but they’re yummy any time of year, so don’t forget about them after the holidays.
I find it rather frustrating that some brands of coconut flour absorb more liquid than other brands. Here’s a picture of how the batter should look in the pan. If your batter seems thinner, then add another tablespoon of coconut flour and give it a few minutes to thicken.
- 3 Tablespoons coconut flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- Pinch of salt
- 3 large eggs
- ¼ cup melted coconut oil
- ¾ cup coconut palm sugar
- 3 Tablespoons of blackstrap molasses
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- Preheat the oven to 350° F and grease an 8 x 8 inch baking pan with coconut oil or line it with parchment paper.
- In a large bowl, sift together the coconut flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a blender or food processor, combine the eggs, melted coconut oil, coconut sugar, molasses, vinegar and vanilla extract. Blend on high for a minute or two.
- Add the dry ingredients and blend on high until everything is well incorporated.
- Pour into prepared pan and smooth it out. Bake for 20 - 22 minutes or until a toothpick inserted in the middle, comes out clean.
- Let cool for 10 minutes in the pan and then finish cooling completely on a wire rack. Cut into 9 to 16 brownies, depending how big or small you want them to be.
- Add ½ cup chocolate chips or chopped nuts of choice to the brownie batter for added texture.
- Different brands of coconut flour can vary in how much moisture they absorb. If the batter is thin, add another tablespoon of coconut flour and let it sit for a few minutes.